Vegetarian Appetizer Recipes - Cookie and Kate

7-Layer Dip

Kathryne Taylor — Thu, 19 Sep 2024 21:34:37 +0000

Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on its own and builds on the last. The end result is creamy and cheese, of course, but it’s also perfectly balanced. Fresh avocado, jalapeño, cilantro, green onion and salsa offer fresh and bright flavors that cut through the cheddar cheese, sour cream and refried beans.

Store-bought ingredients yield great results, so you don’t have to turn on the stove to make this one. Each layer contains a fun little surprise, like a splash of salsa in the refried beans to loosen the texture and a burst of freshness from jalapeño in the sour cream. All seven layers come together quickly, too, so you can enjoy your appetizer after about twenty minutes of assembly.

Bring this 7-layer dip to your next watch party. Football season is in full swing (go Chiefs!), and I’ll make this recipe again this weekend. I’ve enjoyed the leftovers for lunch, so you don’t need a big occasion to make this recipe. I hope you love it as much as I do.

How to Make 7-Layer Dip

Here are the seven layers that comprise this dip recipe. Once they all come together, you’ll see why this is the best seven-layer dip recipe!

1) Refried beans

Mix refried beans (canned or homemade) with a splash of salsa to loosen up the texture and some cumin to boost the flavor. Adding salsa ensures that your tortilla chips can easily scoop the bean layer. (Broken chips in dip are the worst!) If you’re choosing store-bought refried beans, I like Amy’s brand.

2) Guacamole

We’re making simplified guacamole rather than going all out with my best guacamole recipe. Mash two avocados with lime juice, half of a chopped fresh jalapeño, and salt. Easy enough.

3) Sour cream

To take your sour cream’s flavor up a notch, stir in the rest of the chopped jalapeño and season it to taste with salt. Yum. I borrowed this idea from Ali Slagle of The New York Times, and it takes the flavor up a notch.

4) Salsa

Whether you’re using my quick and easy red salsa recipe or store-bought, drain off some excess liquid in a mesh colander over the sink. This step takes just a few seconds and ensures that the salsa layer doesn’t water down your dip.

5) Cheddar cheese

Freshly-grated cheese only, please! Pre-grated cheese is coated with powder to prevent clumping, which dulls the flavor and texture.

6) Pickled jalapeños or black olives

I love the spicy pop that pickled jalapeños add to this recipe. Black olives are standard on seven-layer dip, but why? Pickled jalapeños are more complementary. If you’re sensitive to spice, choose black olives for a similar briny flavor.

7) Green onions & cilantro

Thinly sliced green onions and fresh cilantro finish this layered dip with welcome fresh flavor. They bring this dish to life! If you dislike cilantro, you can skip it, but I love it.

Watch How to Make 7-Layer Dip

Serving Suggestions

Serve this seven-layer dip with tortilla chips on game days and bring it to casual gatherings—your friends will be thrilled! If you make my homemade red salsa for this recipe, which is ready in under 10 minutes, you’ll have some extra to serve alongside the layered dip.

Given this recipe’s Tex-Mex flavors, this dip will be a beautiful accompaniment to other Tex-Mex and Mexican dishes. Here are a few main dishes to serve with it:

For cocktails, try my Skinny Margarita, Ranch Water Cocktail or Paloma Cocktail. For a non-alcoholic option, make Refreshing Hibiscus Mocktails. Cheers!

More Delicious Dips to Make

Here’s a small sampling of the dip recipes available on Cookie and Kate. For a larger spread, choose one of these!

Please let me know how your layered dip turns out in the comments. I love hearing from you and hope you enjoy this one as much as I did.

7-Layer Dip

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 12 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Make the ultimate 7-layer dip! This notoriously creamy, cheesy dip tastes fresh and irresistible when you follow these simple steps. Store-bought ingredients yield great results. The recipe yields about 12 servings (about 6 to 7 cups of dip total).

Ingredients

1 can refried beans (15 to 16 ounces) or 2 cups homemade refried beans*
1 ¼ cups mild red salsa, divided
1 teaspoon ground cumin
2 medium ripe avocados
2 tablespoons lime juice (from about 1 lime)
1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
Fine salt, to taste
1 cup sour cream
6 ounces freshly grated Cheddar cheese (about 1 ½ cups)
⅓ cup drained pickled jalapeño peppers, roughly chopped, or 1 small can (2.25 ounces dry weight) drained sliced black olives
⅓ cup thinly sliced green onions (about 2 to 3)
⅓ cup fresh cilantro leaves
Tortilla chips, for serving

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Instructions

In a bowl, stir together the refried beans, ¼ cup salsa, and cumin. Spread the mixture across the base of an 8-inch square baking dish.
In another bowl, use a large fork to mash the avocado. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans.
Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture.
Sprinkle the cheese all over, followed by the drained jalapeños, green onions, and cilantro. Serve with tortilla chips.

Notes

*Homemade refried beans: After making the homemade version, you’ll have about ½ cup extra refried beans. Use it all for an extra-beany dip! You can also save it as a protein booster for an upcoming meal or enjoy it on the side with chips.

Make it dairy free/vegan: Substitute vegan sour cream and omit the cheddar cheese.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Kalamata White Bean Dip

Kathryne Taylor — Thu, 20 Jun 2024 19:17:11 +0000

This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

How to Serve Kalamata White Bean Dip

Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.

For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely accompaniments:

You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.

Watch How to Make White Bean Dip

Please let me know how your dip turns out in the comments! I love hearing from you.

Kalamata White Bean Dip

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 3/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.

Ingredients

1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
1 tablespoon Kalamata olive brine
⅔ cup pitted Kalamata olives, well-drained
1 clove garlic, roughly chopped
Tiny pinch of fine salt
3 tablespoons olive oil, plus more for serving
10 twists of freshly ground black pepper
Optional garnish: A couple of fresh basil leaves, very thinly sliced
For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving

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Instructions

Combine all of the ingredients in a food processor. Blend until smooth.
Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
Leftovers will keep well in the refrigerator, covered, for up to 4 days.

Notes

Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.

Nutrition

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Crispy Roasted Chickpeas

Kathryne Taylor — Thu, 11 Apr 2024 21:25:58 +0000

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.

These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.

The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!

How to Make Perfectly Crispy Roasted Chickpeas

You’ll find the full recipe below, but here are the factors that yield super crisp chickpeas.

Pat the chickpeas as dry as possible before baking. Discard any skins that fall off as you pat them dry, but you do not need to spend extra time picking the skins off each chickpea.
Do not add oil or salt yet! Spread the chickpeas across a baking sheet lined with parchment paper (if you want to bake two cans of chickpeas at once, you’ll need to use two baking sheets to avoid overcrowding them).
Roast until the chickpeas are crisp and golden in spots, shaking the pan after every 10-minute interval.
Turn off the oven and let the chickpeas rest in the hot oven for 10 to 15 more minutes. I cannot explain why this works, but it does. The chickpeas are more crisp this way than they are if you bake them for the same length of time.
Finally, transfer the chickpeas to a bowl and stir in olive oil, salt and optional seasonings. Enjoy.

Watch How to Make Crispy Chickpeas

Roasted Chickpea Flavoring Suggestions

While the chickpea flavor shines best in its basic form, you might have fun adding spices. Here are a few options that I enjoyed:

For Indian-inspired flavor, try 1/4 teaspoon curry powder
For Mexican-inspired flavor, add 1/4 teaspoon chili powder plus an optional pinch of cayenne pepper for extra heat
For autumnal flavor, add up to 1/2 teaspoon pumpkin spice blend

Roasted Chickpea Serving Suggestions

Try these roasted chickpeas as an unexpected topping to bulk up familiar salads, like Homemade Caesar Salad, Tabbouleh or Fattoush Salad with Mint Dressing.

Crisp roasted chickpeas offer an interesting contrast over creamy hummus, as you see here. They’re a fun way to dress up store-bought hummus or try them atop my Green Goddess Hummus for an extra-special snack.

Try making a wrap with my Green Goddess Tahini Dip, fresh greens and pickled onions.

Please let me know how your roasted chickpeas turn out in the comments! I love hearing from you.

Crispy Roasted Chickpeas

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 1 cup
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews

These roasted chickpeas are extra crispy! Learn the trick to perfectly crispy chickpeas in this simple recipe, plus flavor variations. Recipe yields 1 scant cup; double if desired (see the special instructions in the recipe notes).

Ingredients

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 tablespoon olive oil
⅛ teaspoon fine salt
Optional seasonings (see note)

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Instructions

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Pat the chickpeas as dry as possible with clean tea towels or paper towels. Discard any chickpea skins that come off readily during this process, but you don’t need to spend time picking them off.
Spread the chickpeas evenly across the prepared baking sheet. Roast them as-is until they’re crisp and golden in spots, shaking the pan after every 10 minutes, about 20 to 25 minutes total.
Give the chickpeas one more little shake, then turn off the oven and leave the chickpeas as-is for another 10 to 15 minutes, checking on them as time goes on to ensure they don’t burn (watch the chickpeas around the edges). This step helps them get extra crunchy and stay that way.
Remove the chickpeas from the oven and transfer them to a low, wide serving bowl. Toss them with the olive oil, salt, and optional seasonings of your choice. Once cooled completely, store them in a sealed bag with the air squeezed out for up to 1 month. Serve them with a drink to help wash them down!

Notes

To double the recipe: Use two baking sheets with one can of chickpeas on each. Bake them on the upper third and middle racks. Halfway through baking, shake the pans and swap their positions. You’ll likely need to bake them for the full 25 minutes and let them rest the full 15 minutes in the oven after that.

Optional seasonings: Try stirring in ¼ teaspoon curry powder, or ¼ teaspoon chili powder plus a tiny pinch of cayenne for extra heat, or ½ teaspoon pumpkin spice blend.

Nutrition

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Baked Goat Cheese

Kathryne Taylor — Thu, 04 Apr 2024 19:18:39 +0000

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

How to Make Baked Goat Cheese

You’ll find the full recipe below. Here’s a brief preview with additional notes:

1) Blend until whipped

In a food processor, combine goat cheese, a lesser amount of cream cheese, honey, garlic, and basic seasonings—salt, pepper and optional red pepper flakes.

The goat cheese and cream cheese will blend just fine even if they’re coming straight from the refrigerator, but the blending process is smoother and quieter if those ingredients have come to room temperature beforehand. This dip is made predominantly with goat cheese (10 ounces), but a small amount of cream cheese (2 ounces) yields a significantly more luscious and creamy dip.

2) Transfer to a baking dish

Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. We used a small cast iron skillet for these photos, which was barely large enough. Pyrex or stoneware baking dishes also work well.

3) Drizzle and bake

Before baking, drizzle the dip all over with a little more honey. Bake on the upper rack for 13 to 15 minutes until the top is lightly golden.

4) Drizzle and serve

Give the hot dip at least five minutes to cool before serving. Drizzle it once again with honey, and serve as desired.

Baked Goat Cheese Serving Suggestions

This baked goat cheese recipe is an easy, impromptu appetizer. It’s the perfect recipe to make when friends are on their way and your refrigerator is low on fresh produce. It’s also a great starter for almost any special dinner, from traditional to Mediterranean feasts.

Serve your goat cheese with a vehicle for dipping. Try toasted slices of sourdough bread, pita chips or toasted pita wedges. For a gluten-free option, try sturdy crackers or carrots cut on the diagonal.

For a full appetizer spread, serve with fresh berries, crudités like carrot or cucumber, olives or tapenade, or nuts. You could serve this dip with a fresh salad for contrasting textures—try my Easy Tomato Salad or Roasted & Raw Carrot Salad with Avocado.

More Creamy Dips to Enjoy

Please let me know how your baked goat cheese turns out in the comments! I love hearing from you.

Baked Goat Cheese

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

This creamy, honey-swirled baked goat cheese recipe is easy to make at a moment’s notice! Recipe yields a scant 2 cups, enough for 4 to 6 appetizer servings.

Ingredients

10 ounces goat cheese
2 ounces cream cheese
1 tablespoon honey, plus 2 teaspoons more for drizzling, divided
1 small-to-medium garlic clove, cut into several pieces
¼ teaspoon fine salt
10 twists of freshly ground black pepper
⅛ teaspoon red pepper flakes, to taste (optional)
For serving: Crusty sourdough or crostini or toasted pita wedges, berries, olives or tapenade, etc.

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven.
In a food processor, combine the goat cheese, cream cheese, 1 tablespoon of the honey, garlic, salt, pepper, and red pepper flakes (if using).
Process until the mixture comes together completely and is lightly whipped, about 2 minutes, pausing to scrape down the sides and base as necessary. The mixture will ball up in the food processor and eventually smooth out. If in doubt, process a little longer.
Taste, and adjust as necessary—add another pinch of red pepper flakes for more heat, or another teaspoon or two of honey if you’d like it sweeter (we will drizzle it with more honey next, so the finished dip will be a little sweeter than you’re tasting now).
Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. Spread it evenly across the base of the dish, with some texture remaining on top. Drizzle it with 1 teaspoon of additional honey.
Bake the dip on the upper rack for 13 to 15 minutes until the top is lightly golden in places, and bubbling and puffed around the edges. Drizzle it with another teaspoon or so of honey, and let it cool for about 5 minutes (it’s hot). Serve with your desired accompaniments.

Nutrition

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Cheesy Smashed Broccoli

Kathryne Taylor — Wed, 31 Jan 2024 16:54:39 +0000

Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes it up a few notches in the flavor and texture departments. Smashing the broccoli tenderizes it and provides a flatter surface for loading up with cheese. The method is slightly more involved, naturally, but it’s not too fussy.

Basically, we roast the broccoli until tender, smash it, top it with Parmesan cheese, and bake it for a few more minutes. The broccoli is tender, craggy and golden with crispy bits around the edges where the cheese meets the pan. A little sprinkle of red pepper flakes (optional) and a squeeze of lemon juice ramp up the flavor.

The results are not super crisp like French fries, but they’re nearly French fry-like in irresistibility. I have to stop myself before I eat the whole batch!

If you are a broccoli lover, this recipe is most certainly for you. If you have any broccoli-averse family members, this recipe might win them over. Serve it with dinner tonight?

How to Make Smashed Broccoli

Most recipes suggest steaming the broccoli until tender, then smashing and roasting it. I found it works just as well to roast the broccoli until tender, then smash it directly on the pan. This streamlined method saves a pot!

You’ll find a short video and the full recipe below. Here’s a brief rundown with tips:

Line your large, rimmed baking sheet with parchment paper. You must use parchment paper for this recipe to prevent the cheesy bits from sticking to the pan.
Take care when cutting your florets. Ultimately, the florets should be about 2 to 3 inches wide and 1 inch thick or less.
Toss the broccoli with olive oil, salt, onion powder and garlic powder. These simple seasonings offer a ton of flavor.
Roast until the broccoli is easily pierced through by a fork, about 20 minutes. In the meantime, find a sturdy, heavy, flat-bottomed jar or glass to smash the broccoli with. I prefer to use a working jar for this purpose.
Smash each broccoli until the stems splay out, then slide the jar forward to release the broccoli. Distribute the cheese over each floret and sprinkle the pan with red pepper flakes (optional) and black pepper. Be sure to use hand-grated Parmesan to avoid any additives that could interfere with melting.
Bake until the cheese is nicely melted and turning golden around the edges. For a final blast of flavor, drizzle the broccoli with lemon juice. Serve while warm!

Watch How to Make Smashed Broccoli

More Irresistible Broccoli Recipes

Here are just a few of the top broccoli recipes on the blog.

Broccoli Cheese Soup
Favorite Broccoli Salad
Lemony Broccoli, Chickpea & Avocado Pita Sandwiches
Parmesan Roasted Broccoli with Balsamic Drizzle
Perfect Roasted Broccoli (check out the variations, too)

Please let me know how your smashed broccoli turns out in the comments! I love hearing from you.

Cheesy Smashed Broccoli

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 to 6
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

This smashed broccoli recipe is an irresistible riff on regular roasted broccoli! It’s cheesy and tender, and makes a great snack or side dish. Recipe yields 4 to 6 side servings.

Ingredients

1 bunch of broccoli (about 1 ½ pounds) or 16 ounces broccoli florets
1 ½ tablespoons extra-virgin olive oil
Scant ½ teaspoon fine salt, more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 ounces (¾ cup) finely grated Parmesan cheese
¼ teaspoon red pepper flakes (optional, for a kick)
Freshly ground black pepper
1 to 2 teaspoons fresh lemon juice, to taste

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the cheese from sticking (parchment paper is key for this recipe!).
To prepare the broccoli, cut the florets generously, using some stems to keep the little guys intact. First, trim the stalk, then find a natural separation, then cut and turn and find another natural separation, and ultimately the florets should be about 2 to 3 inches wide and 1 inch thick or less. You might need to halve the really big florets to make this work.
Place the broccoli florets on the prepared baking sheet. Drizzle the olive oil over the broccoli and sprinkle with the salt, garlic powder and onion powder. Toss until evenly coated (if you don’t have enough oil to lightly coat it all, add another small splash). Arrange the broccoli in an even layer across the baking sheet.
Roast the broccoli for 18 to 21 minutes, until the stems are easily pierced by a fork, then place it on a stable heat-safe surface. Use a sturdy, flat-bottomed jar or glass to smash each piece of broccoli, to the point that the stems splay out a bit. It works best to smash and then slide the jar forward to release the broccoli.
Once each floret has been smashed, arrange them evenly across the pan again. Distribute the cheese over the broccoli, trying to center the cheese on each smashed broccoli. Sprinkle with red pepper flakes, if using, and a few twists of freshly ground black pepper.
Bake until the cheese is melted and the cheese on the pan is turning golden, about 5 to 7 minutes. Drizzle the lemon juice all over the warm broccoli, and promptly serve while warm. Leftovers will lose their crispness over time but will keep in the refrigerator, covered, for up to 4 days.

Notes

Make it dairy free/vegan: Omit the Parmesan and finish the dish with a hearty sprinkle of Easy Vegan Parmesan Cheese.

Nutrition

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Green Goddess Tahini Dip

Kathryne Taylor — Thu, 18 Jan 2024 20:24:50 +0000

Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack.

A dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below.

This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (Falafel King brand). A couple of my friends follow dairy-free diets, so I’m always looking for fun options that satisfy our requirements. As the night went on, we all fell in love with this vegan dip—it’s creamy, rich yet fresh, and satisfying. It’s irresistible.

So, I combined my Best Tahini Sauce (truly the best) with the herbs from my Easy Green Goddess Dressing, and here you have it. You can make this recipe with any combination of cilantro, parsley, basil, dill and/or mint. Add a small handful of fresh tarragon if you can find it for that characteristic green goddess flavor. This dip (or sauce) is lovely in any season. I hope you fall in love with it!

How to Make Green Goddess Tahini

You’ll find the full recipe below, but here’s how it works and why. You’ll want to fill a bowl with ice and water while you wait on step one.

Soak freshly minced garlic and lemon juice for 10 minutes. This step infuses the lemon juice with fresh garlicky flavor, and it’s worth the wait. Otherwise, we’d blend garlic directly into the sauce, but I find that the garlic continues to become more intense as time goes on and eventually tastes harsh. Always use fresh garlic, not pre-minced garlic from a jar.
Strain the garlic out of the lemon juice. This is easy to do with a flexible spatula and a fine sieve.
Combine the ingredients in the bowl of a food processor. Add the infused lemon juice, tahini, herbs, salt and a little pinch of cumin. For these photos, we used 1/2 cup parsley, 1/4 cup cilantro and 1/4 cup basil for our fresh herbs.
Blend until the mixture is a smooth green and the herbs have broken into tiny flecks.
Add ice-cold water, two tablespoons at a time, while running the food processor. You’ll notice that at first the sauce thickens, but then loosens into a beautifully creamy sauce. Cold water is key when making anything with tahini; it helps yield a pale white (vs. yellow), extra creamy sauce.

Watch How to Make Green Goddess Tahini Sauce

Green Goddess Tahini Serving Suggestions

This recipe can serve as a dip or sauce. Offer it as a creamy vegan appetizer, like you would hummus. In fact, it would be a great addition to a full spread with Mediterranean dips like hummus, baba ganoush, and feta dip.

Spread it onto a fresh sandwich or wrap, like this Green Goddess Hummus Sandwich. Or use it to bring together a healthy bowl with veggies, beans and whole grains, like this Farmers’ Market Bowl with Green Goddess Sauce.

Here’s a short list of components that go well with green goddess tahini:

Chickpeas
Crackers, crostini, pita wedges or pita chips
Falafel
Greens, like arugula or spring greens
Raw vegetables: Broccoli, carrots, cauliflower, celery, cherry tomatoes, cucumber, fennel, etc.
Roasted vegetables: Roasted asparagus, beets, broccoli, Brussels sprouts, carrots, cabbage, cauliflower, Delicata squash, green beans or these Colorful Roasted Vegetables
Whole grains, like farro, quinoa or wild rice

More Fresh Dips & Sauces

These herbed dips will brighten any meal! I have many more dips, dressing and sauce recipes here.

Please let me know how your recipe turns out in the comments! I love hearing from you, and I’m eager to hear how you serve this dip.

Green Goddess Tahini Dip

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 cup
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Serve this green goddess tahini as a dip or drizzle it as a sauce! This delightful vegan dip is a great appetizer with crudités, crackers or pita wedges. Green goddess tahini livens up basic vegetables and makes any meal more exciting. Recipe yields a generous 1 cup.

Ingredients

4 medium-to-large cloves garlic, pressed or minced
¼ cup lemon juice
½ cup tahini
1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, basil, dill and/or mint
Optional: Up to 2 tablespoons fresh tarragon leaves
½ teaspoon fine salt
Pinch of ground cumin
5 to 6 tablespoons ice-cold water

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Instructions

In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
Pour the mixture through a fine-mesh sieve into the bowl of a food processor. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
Add the tahini, herbs, salt and cumin to the food processor. Blend until the herbs are tiny green flecks, scraping down the sides and bottom of the food processor as necessary.
While running the food processor, drizzle in water 2 tablespoons at a time, scraping down the sides and bottom of the food processor as necessary. After about 5 to 6 tablespoons, you should have a lovely, creamy green sauce. It will thicken further as it cools.
If desired, thin with additional water for a more drizzly sauce, at which point, you may want to adjust as necessary. (If you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt.) Your tahini sauce is ready to serve! Leftovers will keep well in the refrigerator, covered, for up to 1 week. The tahini may thicken with time; whisk in additional cold water to thin as necessary.

Notes

Recipe adapted from my Best Tahini Sauce and Easy Green Goddess Salad Dressing.

Serving suggestions: Serve with raw or roasted vegetables, like carrots, bell peppers, celery, cucumber, broccoli or tomato. Try it with toasted pita wedges, pita chips, whole grain crackers, or crostini. These are only a few uses, go wild with it!

Nutrition

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Pomegranate Salsa

Kathryne Taylor — Tue, 19 Dec 2023 20:31:44 +0000

This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.

For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.

This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.

Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.

How to Make Pomegranate Salsa

Start with the pomegranate—you can buy whole pomegranates (you’ll need about two for this recipe) and remove the arils yourself. This is my preferred method for removing the arils. Or to save time, buy pomegranate arils that have already been removed from the fruit (you’ll need about two cups).

In a bowl, simply combine the pomegranate with finely chopped red onion, cilantro, and jalapeño (omit if you’re sensitive to heat). For the best texture, take your time to finely chop these ingredients.

Finally, add lime juice, lime zest (which really ramps up the lime flavor), and salt. Stir it together, and the salsa is ready to eat.

To make the optional whipped goat cheese, bust out the food processor and combine goat cheese, cream cheese, honey, garlic and salt. Process until the mixture is totally smooth and creamy. Spread the mixture across the base of a wide, shallow bowl and arrange the pomegranate salsa around the edges for a wreath-like shape (if you’re making this outside of the holidays, you might just pile it in the center of the dish).

How to Serve Pomegranate Salsa

Serve it on its own with tortilla chips, perhaps with a bowl of guacamole on the side. Or, serve it with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. You’ll find the optional whipped goat cheese component within the recipe below.

Wintery Mexican-inspired entrées that would go well with this pomegranate appetizer include Christmas Enchiladas, Tortilla Soup, Vegetarian Stuffed Peppers and Roasted Veggie Enchilada Casserole.

You could even try pomegranate salsa on tacos. I haven’t tried, but I believe it would be stellar in place of the pineapple salsa in this cheese taco recipe—Halloumi Tacos with Pineapple Salsa & Aji Verde.

For cocktails, try a Ranch Water, Skinny Margarita or Fresh Mezcalita.

More Pomegranate Recipes to Enjoy

Here are just a few more of my favorite pomegranate recipes.

Please let me know how your pomegranate salsa turns out in the comments! I love hearing from you.

Pomegranate Salsa

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews

This pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or special wintertime snack. Serve it on its own with tortilla chips, or with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. Recipe yields 8 appetizer servings.

Ingredients

Salsa

2 cups pomegranate arils (about 2 pomegranate’s worth)
⅓ cup finely chopped red onion
¼ cup finely chopped cilantro
1 jalapeño pepper, seeded and finely chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
½ teaspoon lime zest
2 tablespoons lime juice
⅛ teaspoon fine salt

Optional whipped goat cheese

4 to 5 ounces goat cheese
8 ounces cream cheese
1 tablespoon honey
1 small-to-medium garlic clove
⅛ teaspoon fine salt

Serving suggestions: Crostini, toasted pita wedges, sturdy crackers or tortilla chips

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Instructions

To prepare the salsa, combine all of the ingredients in a bowl and gently stir until combined. Taste, and add a little more salt if desired.
To prepare the optional whipped goat cheese, combine all of the ingredients in the bowl of a food processor. Process until the mixture is absolutely smooth and creamy, which could take a couple of minutes, pausing to scrape down the sides of the bowl as necessary.
To serve, use the salsa as-is, or spread the whipped goat cheese into the base of a wide, shallow bowl. Spoon all of the salsa around the perimeter of the bowl. Serve promptly. Leftovers will keep for up to 5 days (the whipped goat cheese will need to warm back to room temperature to spread easily).

Notes

Make it dairy free/vegan: Serve the salsa without the goat cheese, or over guacamole instead. If you have dairy free/vegan guests at a party, serve the goat cheese separately from the salsa.

Nutrition

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Pistachio Butter

Kathryne Taylor — Thu, 07 Dec 2023 19:22:38 +0000

Have you ever tasted pistachio butter? This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! It’s creamy with amazing pistachio flavor.

I first tasted pistachio butter when we visited an Ottolenghi restaurant in London last year. I was so excited and wanted to try everything, so I brought a collection of shelf-stable treats back home with us. They had tiny jars of sweetened, spiced pistachio butter—I don’t know what they called it, exactly—but it piqued my interest.

This pistachio butter tastes like an absolute treat even without any sweetener. It makes morning toast taste extra special. Imagine your next batch of pancakes with a drizzle of pistachio butter on top!

In fact, this pistachio butter is so special and unique that it’s a great homemade holiday gift for a host, teacher, or friend. Tie a pretty ribbon around a small jar to brighten its humble green appearance.

Below, you’ll find the recipe and an instructional video so you can watch how it comes together. I hope you’ll give pistachio butter a try!

Pistachio Butter Tips

Buy raw, unsalted, shelled pistachios.

Raw pistachios are simply superior to pre-toasted nuts in quality and flavor, and we will toast them ourselves to ease the blending process. Unsalted pistachios are key because nuts are often over-salted. Pre-shelled pistachios will save you tons of time! I can’t imagine cracking enough pistachios to make a whole batch of pistachio butter.

I used Aurora brand of pistachios from Whole Foods, and I thought the results were delicious and lovely. If you’d like to explore pistachio options, Love and Olive Oil has a thorough rundown on pistachios that yield the greenest pistachio butter with the smoothest texture. I’d say that if your raw pistachios taste nice, they will yield a great-tasting pistachio butter, so don’t stress over it.

Toast the nuts just before blending.

You’ll find instructions in the recipe. Freshly-toasted nuts taste incredible and lend more flavor to the end result. Perhaps more importantly, warm nuts blend more easily than cold nuts.

Use your food processor, not a blender.

I’m on team Food Processor for nut butters. Nut butters are so thick that blenders, even great ones like my Vitamix, require a lot of manual help to get going. It’s easier to throw the nuts in my food processor and let the processor work it out.

Know when to take a break.

Blending nut butter is hard work! If your food processor feels too warm or sounds like it’s struggling during the blending process, stop and let the machine cool down for five minutes or so before proceeding.

Change it up.

I think this pistachio butter is absolute perfection made with freshly-toasted pistachios and a pinch of salt. You can, however, add ground cinnamon and/or maple syrup at the end of blending, to taste.

For crunchy pistachio butter, reserve about 1/2 cup of the toasted pistachios, then blend the rest as directed. Add the reserved pistachios at the end, and process until you reach your desired consistency.

Watch How to Make Pistachio Butter

Pistachio Butter Serving Suggestions

Serve pistachio butter on toast or pancakes with fresh berries, chia seed jam, or thinly sliced apple or pear. This pistachio butter is so special that you can easily incorporate it into bite-sized appetizers, like crostini topped with pistachio butter and jam or small berries.

You could also take any green salad that contains pistachios to gourmet restaurant style by adding a swoosh of pistachio butter under the greens. Try it with my Roasted Beet Salad with Goat Cheese & Pistachios.

Since this pistachio butter has a nice toasted undertone, it could also go in a savory direction. Please get creative with it and let me know how you like it!

More Nut Butters to Make

You have to try my pecan butter—it’s especially wonderful around the holidays. You’ll also enjoy my toasted coconut butter with optional macadamia nuts, and of course, homemade almond butter.

Pistachio Butter

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus 10 minutes cooling time)
Yield: 9 to 16 ounces
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! Make this creamy pistachio butter for your morning toast, or give it as a gift. For context, use 16 ounces (1 pound) pistachios to yield enough nut butter to fill a standard 16-ounce nut butter jar (about 2 cups).

Ingredients

2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios
Pinch or more of salt, to taste

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Spread the pistachios across a rimmed baking sheet and toast them until nicely fragrant, about 7 to 9 minutes, stirring halfway.
Let the pistachios cool until they’re just warm (not hot), about 10 minutes.
Transfer the pistachios to a food processor. Add a pinch of salt.
Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. The pistachios will go from flour-like clumps, to a ball against the side of the food processor, and finally, the mixture will turn creamy and glossy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes before proceeding.
Taste, and blend in another pinch of salt if desired. Let the pistachio butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. This nut butter keeps well at room temperature for 1 week or store it in the refrigerator for up to 1 month.

Notes

Change it up: Add ground cinnamon (for spice) and/or maple syrup (for sweetness) at the end of blending, to taste.

Make it crunchy: Reserve about ½ cup of the toasted pistachios, then blend the rest as directed. Add the reserved pistachios at the end, and process until you reach your desired consistency.

Nutrition

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Chipotle Salsa

Kathryne Taylor — Sat, 16 Sep 2023 16:36:22 +0000

Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle salsa is a little smoky, somewhat spicy (or downright spicy, if you wish), and totally irresistible.

This salsa is based on my go-to red salsa recipe, with the addition of smoky chipotle peppers. Chipotle peppers are vine-ripened jalapeños that are smoked and dried, so they offer great depth of flavor. For this recipe, we’ll use chipotle peppers in adobo sauce, so they’re ready to blend into the salsa.

This chipotle salsa requires only seven basic ingredients, and the end result tastes so fresh. You’ll need canned tomatoes, onion and garlic, fresh cilantro, jalapeño and chipotle peppers, and fresh lime.

This chipotle salsa is easy to make and comes together in about 10 minutes. Keep reading for a few more tips and the full recipe. I hope you love this one as much as I do.

Chipotle Salsa Tips

To save some time, just roughly chop the garlic and onion. We’ll use the food processor to chop them more finely. I love shortcuts that work!

Fire-roasted tomatoes offer greater depth of flavor than regular canned tomatoes, but not all brands taste good. Muir Glen’s fire-roasted tomatoes never disappoint. We’ll drain off a portion of the tomato juices before adding the tomatoes to the food processor, which prevents the salsa from being too watery.

You’ll find canned or jarred chipotle peppers in adobo sauce in the international aisle of well-stocked grocery stores. To store leftover peppers, transfer the peppers and some of the adobo sauce to a small freezer bag. Squeeze out the air, seal it fully, and flatten the peppers in the bag. Place the bag flat in the freezer and store for up to 6 months. Whenever you need chipotle peppers, simply tear off what you need.

This salsa is inherently a little spicy, and you can make it extra spicy if you’d like. You could omit the jalapeño altogether to make it closer to mild. Since each pepper varies in its spicy level, start with the lower recommended amount of fresh jalapeño and chipotle pepper, then taste and add more chipotle if desired.

Watch How to Make Chipotle Salsa

What to Serve with Chipotle Salsa

Chipotle salsa with tortilla chips will be a welcome snack with any Mexican-inspired recipe, like my Veggie Black Bean Enchiladas or Easy Black Bean Tacos.

For a full spread of appetizers, serve chipotle salsa with Guacamole, Queso, Esquites (Mexican Street Corn Salad) or Elote (Mexican Street Corn) if you’re firing up the grill.

More Homemade Salsa Recipes to Try

Here are a few of my top salsa recipes. Find even more salsas here.

Please let me know how your salsa turns out in the comments! I’m always eager to hear from you.

Chipotle Salsa

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

This chipotle salsa recipe is fresh and delicious, with extra depth from smoky chipotle peppers. It’s easy to make with mostly pantry ingredients! Recipe yields 2 cups; double the recipe for a big crowd.

Ingredients

1 can (15 ounces) diced fire-roasted tomatoes*
1 clove garlic, roughly chopped
½ cup roughly chopped white onion (about ½ small onion)
¼ cup lightly packed fresh cilantro leaves
½ medium jalapeño, seeds and ribs removed, and roughly chopped
1 to 3 chipotle peppers in adobo sauce
1 tablespoon lime juice, more if needed
½ teaspoon fine salt

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Instructions

Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, 1 chipotle pepper, lime juice, and salt.
Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Taste, and add another chipotle pepper or 2 if you prefer spicier salsa. Season to taste with additional lime juice and salt, if necessary.
Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.

Notes

*Tomato notes: I like Muir Glen brand fire-roasted tomatoes for reliably great flavor. You can use regular diced tomatoes, but your salsa won’t have the same depth of flavor.

Can I can this salsa? This recipe has not been validated for canning safety. Please do not can this salsa. I recommend this recipe instead.

Leftover chipotle peppers? Transfer the peppers and some of the adobo sauce to a small freezer bag. Squeeze out the air, seal it fully, and flatten the peppers in the bag. Place the bag flat in the freezer. Whenever you need chipotle peppers, tear off what you need!

Nutrition

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Mediterranean Bean Salad

Kathryne Taylor — Fri, 30 Jun 2023 18:15:06 +0000

This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this recipe for ten years running now!

This salad is crisp and satisfying, fresh and full of bright Mediterranean flavors. The recipe features hearty kidney beans and chickpeas, which balance crisp cucumber, celery and red onion. The remaining simple ingredients—lemon and olive oil, garlic and lots of fresh leafy herbs—yield truly irresistible results.

This Mediterranean-style salad is perfect for spring picnics, summer potlucks and cozy fall get-togethers. It’s a crowd-pleasing salad or side dish that suits most special diets, too. The recipe is vegetarian, vegan and gluten free.

With how quickly this salad comes together, it’s an easy addition to your weekend menu! It’s a simple chop, whisk and stir situation that’s ready in about 20 minutes. I hope this dish becomes one of your standby recipes, too.

How This Recipe Developed

Back in 2013, I found creative relief from a not-so-interesting office job in books like Ethnic Cuisine by Elisabeth Rozin. On the especially tough days, I treated myself to lunch at The Mediterranean Deli in Oklahoma City. It was my safe haven, a place where I could catch up with my favorite blogs while I waited for a delicious meal. I always walked out the door with a happy belly, feeling like everything was a little more right with the world.

I often miss their kidney bean salad, which was so much more exciting than it sounds. I found a recipe for a Lebanese bean salad in Ms. Rozin’s book that seemed similar. I tweaked it quite a bit, so I’m not confident that it qualifies as Lebanese. I omitted the tomatoes and added chickpeas, celery and garlic. It’s broadly Mediterranean in flavor profile.

If you’re looking for the lemon-parsley hummus that I originally shared with this recipe, here’s a PDF. Or, make my ultra-creamy hummus recipe and add up to 3/4 cup fresh flat-leaf parsley.

Watch How to Make Mediterranean Bean Salad

More Mediterranean-Style Salads to Make

Consider serving these salads with falafel, hummus or baba ganoush. Check out even more bean salads here.

Please let me know how your bean salad turns out in the comments. I love hearing from you.

Mediterranean Bean Salad

Author: Cookie and Kate
Prep Time: 20 mins
Total Time: 20 minutes
Yield: 6
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 92 reviews

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.

Ingredients

2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
1 small red onion, diced (about 1 cup)
2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
1 medium cucumber, peeled, seeded and diced
¾ cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
¼ cup extra-virgin olive oil
¼ cup lemon juice (about 1 ½ lemons)
3 cloves garlic, pressed or minced
¾ teaspoon salt
Small pinch red pepper flakes

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Instructions

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

Notes

Recipe adapted from Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines by Elisabeth Rozin.

Nutrition

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Vegetarian Appetizer Recipes - Cookie and Kate

7-Layer Dip

How to Make 7-Layer Dip

1) Refried beans

2) Guacamole

3) Sour cream

4) Salsa

5) Cheddar cheese

6) Pickled jalapeños or black olives

7) Green onions & cilantro

Watch How to Make 7-Layer Dip

Serving Suggestions

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7-Layer Dip

Ingredients

Instructions

Notes

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Kalamata White Bean Dip

How to Serve Kalamata White Bean Dip

Watch How to Make White Bean Dip

Kalamata White Bean Dip

Ingredients

Instructions

Notes

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Crispy Roasted Chickpeas

How to Make Perfectly Crispy Roasted Chickpeas

Watch How to Make Crispy Chickpeas

Roasted Chickpea Flavoring Suggestions

Roasted Chickpea Serving Suggestions

Crispy Roasted Chickpeas

Ingredients

Instructions

Notes

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Baked Goat Cheese

How to Make Baked Goat Cheese

1) Blend until whipped

2) Transfer to a baking dish

3) Drizzle and bake

4) Drizzle and serve

Baked Goat Cheese Serving Suggestions

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Baked Goat Cheese

Ingredients

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Cheesy Smashed Broccoli

How to Make Smashed Broccoli

Watch How to Make Smashed Broccoli

More Irresistible Broccoli Recipes

Cheesy Smashed Broccoli

Ingredients

Instructions

Notes

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Green Goddess Tahini Dip

How to Make Green Goddess Tahini

Watch How to Make Green Goddess Tahini Sauce

Green Goddess Tahini Serving Suggestions

More Fresh Dips & Sauces

Green Goddess Tahini Dip

Ingredients

Instructions

Notes

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Pomegranate Salsa

How to Make Pomegranate Salsa

How to Serve Pomegranate Salsa

More Pomegranate Recipes to Enjoy

Pomegranate Salsa

Ingredients

Salsa

Optional whipped goat cheese

Instructions

Notes

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Pistachio Butter

Pistachio Butter Tips

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition